901:3-1-01
Criteria and definitions for good manufacturing practices; labeling and standards of identity.

(A)
All food
processing establishments, including processors of intoxicating beverages,
shall comply with the applicable good manufacturing practices, standards of
identity, and labeling requirements in Chapter 901:3-1 of the Administrative
Code to determine that the food has been manufactured under such conditions
that renders it safe and unadulterated; and not misbranded.

(1)
"Acid foods or acidified foods" means
foods that have an equilibrium pH of 4.6 or below.

(2)
"Adequate" means that which is needed to
accomplish the intended purpose in keeping with good public health practice.

(3)
"Adulterated" means
adulterated as defined in Chapter 3715. of the Revised Code.

(4)
"Batter" means a semifluid substance,
usually composed of flour and other ingredients, into which principal
components of food are dipped or with which they are coated, or which may be
used directly to form bakery foods.

(5)
"Blanching" means a prepackaging heat
treatment of foodstuffs, except for tree nuts and peanuts, for a sufficient
time and at a sufficient temperature to partially or completely inactivate the
naturally occurring enzymes and to effect other physical or biochemical changes
in the food.

(6)
"Critical control
point" means a point, step or procedure in a food process where there is a high
probability that improper control may result in an unacceptable health hazard
or contribute to filth in the final food or decomposition of the final food.

(7)
"Defect action level" means
the maximum levels for defects in foods produced under current good
manufacturing practices.

(8)
"Food" means food as defined in Chapter 3715. of the Revised Code.

(11)
"Lot" means the food produced
during a period of time indicated by a specific code.

(12)
"Microorganisms" means yeasts, molds,
bacteria, and viruses and includes, but is not limited to, species having
public health significance. The term undesirable microorganisms includes those
microorganisms that are of public health significance, that subject food to
decomposition, indicate food is contaminated with filth, or otherwise may cause
food to be adulterated.

(14)
"Plant" means the building or facility
or parts thereof, used for or in connection with the manufacturing, packaging,
labeling, or holding of food.

(15)
"Quality control operation" means a planned and systematic procedure for taking
all actions necessary to prevent food from being adulterated.

(16)
"Rework" means clean, unadulterated food
intended for consumption that has been removed from processing for reasons
other than insanitary conditions or that has been successfully reconditioned by
reprocessing and that is suitable for use as food.

(17)
"Safe moisture level" means a level of
moisture low enough to prevent the growth of undesirable microorganisms in the
finished product under the intended conditions of manufacturing, storage, and
distribution. The maximum safe moisture level for a food is based on its water
activity (aw). An aw will be
considered safe for a food if data is available that demonstrate that the food
at or below the given aw will not support the growth of
undesirable microorganisms.

(18)
"Sanitize" means the application of cumulative heat or chemical to food contact
surfaces that is effective in destroying vegetative cells of microorganisms of
public health significance, and in substantially reducing numbers of other
undesirable microorganisms, but without adversely affecting the product or its
safety for the consumer.

(19)
"aw " means water activity which is a measure of the
free moisture in a food and is the quotient of the water vapor pressure of the
substance divided by the vapor pressure of pure water at the same temperature.

(20)
"pH" is the symbol for the
negative logarithm of the hydrogen ion concentration, which is a measure of the
degree of acidity or alkalinity of a solution.